How To Make A Veg Packed Minestrone Soup: The Lighter Option





The interactive transcript could not be loaded.



Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Feb 18, 2013

In this episode of The Lighter Option Phil Mundy shows you how to make a quick and tasty minestrone soups which is absolutely packed full of vegetables. This dish is great as a light supper served with some crusty bread and butter.

Subscribe! http://www.youtube.com/subscription_c...
Check Out Our Channel Page: http://www.youtube.com/user/Videojugf...
Like Us On Facebook! http://www.facebook.com/pages/Food-Dr...
Follow Us On Twitter! http://www.twitter.com/videojugfood

Watch This and Other Related films here: http://www.videojug.com/film/how-to-m...



low calorie spray
1 large onion, chopped
2 celery sticks, diced
2 carrots, diced
1 leek, chopped
1 tsp fennel seeds, crushed
2 cloves garlic, crushed
pinch of chilli flakes
2 tbsp tomato puree
1 tsp sugar
400 g chopped tinned tomatoes
75 g small pasta shapes
1 1/2 ltr reduced-salt vegetable stock
200 g frozen peas
small bunch of parsley, finely chopped

Step 1: Fry Your Ingredients

Set a saucepan over a medium to high heat and spray with low calorie spray. Add the finely chopped onion, celery, carrots and leek to the pan. Leave to cook for 5 minutes to allow the vegetables to start to soften. Next add the crushed fennel seeds, the tomato puree and a pinch of chilli flakes, this will give the soup some extra flavour. Lastly add the garlic and give all the ingredients a good mix in the pan. Leave to cook for a couple of minutes.

Step 2: Add The Liquid And Pasta

Pour in the chopped tomatoes, sugar and your choice of small pasta. Give all the ingredients a thorough stir to release all of the caramelised flavours on the bottom of the pan. Next pour in the reduce-salt stock and season with pepper. Bring the soup up to a boil and reduce to a simmer for about 20 minutes, until the pasta has cooked and all the vegetables are tender.

Step 3: Add The Final Ingredients

Add the frozen peas to the pan and a small bunch of finely chopped parsley. Stir through and leave the peas to cook for 5 minutes. Serve the soup immediately, or leave to cool and pour into a sealed container and store in the fridge. The soup will keep for 3-4 days.


When autoplay is enabled, a suggested video will automatically play next.

Up next

to add this to Watch Later

Add to

Loading playlists...